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"Part of the secret of success in life is to eat what you like and let the food fight it out inside."--Mark Twain

Roasted Apple & Butternut Squash Soup Recipe

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This recipe for Roasted Apple & Butternut Squash Soup is from Carol Gentry Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 large butternut squash
6 granny smith apples
1 large white onion, peeled and diced
1 jumbo carrot, peeled and diced
1/2 T. garlic, roasted
1/4 C. brandy
1 C. apple cider
1 quart vegetable stock
1 T. fresh sage
Pinch of clove
Pinch of ground cinnamon
Pinch of cayenne pepper
1/2 tsp. fresh ginger
1/4 C. Calvados apple brandy
2 T. chives, diced
Extra virgin olive oil
Salt and pepper to taste
Directions:
Directions:
Preheat oven to 375º F.

Cut butternut squash in half and remove seeds. Lightly coat flesh with extra virgin olive oil, salt, and pepper. Place flesh side down and roast for 30 minutes or until squash is soft. Remove from oven and cool. Remove and discard skin.

Cut apples into quarters and remove core and seeds. Lightly coat with extra virgin olive oil, salt, and pepper. Roast in the same oven for about 10 minutes.

In a medium sauce pan, sweat onions and carrots until soft. Add roasted garlic, brandy, butternut squash and apples (reserve some roasted apples for garnish). Cover and simmer for 5 minutes. Add cider, stock, clove, cinnamon, cayenne pepper and ginger, then simmer for 20 minutes. Remove from heat.

Add fresh sage. Puree with immersion blender or in a blender. Return to pot. Simmer for 15 minutes. Add salt and pepper to taste, and finish with Calvados.

Garnish soup with reserved roasted, diced apples and chives.
Number Of Servings:
Number Of Servings:
6-8
Personal Notes:
Personal Notes:
Served at Harrison's Restaurant at the Stowe Mountain Ski Resort in Stowe, Vermont.

 

 

 

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